Braised food platter

Ingredients: 1 pig ear, 1 pound of belly, 1 pound of pork belly, 1 piece of raw egg, 6 kelp knots, 1 small plate of ginger, 1 small piece of star anise, 1 cinnamon 1 A small piece of galangal, 1 piece of dried chili pepper, 3 peppercorns, 1 spoon of strong wine, 2 spoons of dark soy sauce, 2 spoons of salt, appropriate amount of preparation: 1. Prepare the raw materials; 2. Put the prepared pig ears, tripe and pork belly into the ceramic Bring to a boil; 3. Add the water that has not been used for ingredients; 4. Bring to a boil and skim off the foam; 5. Add ginger slices and arrange a large amount of ingredients into the pot; 6. Add an appropriate amount of high-strength wine and dark soy sauce; 7. Cover Reduce to simmer and simmer again for 20 minutes; 8. Add kelp knots; 9. Cover and simmer again for 10 minutes; 10. Add appropriate amount of salt for seasoning; 11. Add prepared shelled hard-boiled eggs and cook for another 5 minutes.

12. After cooking, soak for 3 tablespoons or overnight; 13. After cooling, cut them separately and place them on a plate. Tips: 1. Pay attention when braised and grilled food. If the food does not have fat, you can add a small piece of meat to the pot and cook together; 2. Put the meaty food into the pot and blanch it in cold water first, and then skim off the scum. , then pour in the ginger slices and marinade package, and cook together; 3. Then according to the cooking level, when the meaty food is cooked to eight degrees, add shredded kelp into the pot and stew, cook together until nine degrees of maturity, then add salt seasoning; 4. Finally add the cooked eggs and let them stew for a few hours or overnight to absorb the flavor. Taiwanese three-cup chicken

Method 1. Clean the chicken wings (I chose Pipa legs, which are chicken shanks), remove the bones, cut the skin into pieces, and set aside. 2. Wash the ginger, take 4 slices and cut into thin strips; peel the garlic, wash and wipe away the water; peel 2 green onions, wash and tie them into knots, set aside. 3. Pour enough cold water into the pot, put the black pepper chicken pieces cut into small pieces, then add a small amount of ginger slices and green onion knots, pour a small amount of rice wine, bring to a boil, and remove the blood from the chicken breasts. Remove and pick up the black pepper chicken pieces later. If they are too cold, set aside. 4. Take 1/2 cup each of light soy sauce, rock sugar (smashed) and rice wine (add a small amount of pure grain wine to the rice wine) to make three cups of juice. 5. Put a small amount of oil in the pot, heat it slightly, add fish paste (about 15 pieces), ginger slices and stir-fry the pan until the fish paste becomes loose and fragrant. 6. Add black pepper chicken pieces, stir-fry until the water is dry, then pour in three cups of juice and a small amount of salt, stir-fry until the chicken breasts are colored, use low heat until the sauce is thick, and stir-fry to make the ingredients Coat the chicken breast with the sauce, then pour in 1 tablespoon of sesame oil, stir-fry evenly, and then heat up the pan.